Fresh greens, juicy tomatoes, and tender salmon make this salad a bright and filling meal packed with flavor, texture, and nutrients. It’s an easy way to incorporate locally grown produce into a balanced lunch or dinner.
1. Preheat oven to 450°F.
2. Prepare a baking sheet with the salmon and season with paprika, thyme, garlic powder, onion powder, salt, pepper, and olive oil. 3. Bake for about 10-15 minutes until the salmon has a crispy top.
4. Toss together the ciabatta, garlic, a dash of salt, and olive oil. Bake for 10-12 minutes, until toasted.
5. To prepare the dressing: combine ⅓ cup olive oil, plain Greek yogurt, apple cider vinegar, and chili flakes in a bowl and whisk until smooth.
6. In a large bowl, mix the greens, basil, tomatoes, and cheese. Pour the dressing over and toss. Top with avocado, salmon, and croutons.
Substitute your favorite salad greens in place of the romaine and arugula
Croutons can be made with other types of bread
Per serving: Calories: 727, Saturated Fat: 9g, Sodium: 591mg, Total Sugars: 4g, Fiber: 6g, Protein: 41g
https://www.halfbakedharvest.com